Mac and Cheese Quesadillas

These Mac and Cheese Quesadillas combine everything you want from comfort food into a single cheesy, golden-crisp package. The creamy macaroni filling melts into gooey cheddar and mozzarella, all held together between gently browned tortillas. If you crave both classic mac and cheese and the toastiness of quesadillas, this recipe is about to become your new favorite quick dinner or midnight snack fix.

The first time I made these, I was home on a rainy evening searching for something warm that felt nostalgic. I threw this together, and my friends finished the entire batch before dinner was supposed to start.

Ingredients

• Elbow macaroni: brings the classic shape and a nice chew to every bite look for pasta that holds its shape when cooked
• Sharp cheddar cheese: delivers strong flavor and a wonderful creamy melt pick the best block cheddar for grating yourself
• Mozzarella cheese: stretches beautifully for that gooey quesadilla pull choose low moisture for easy melting
• Whole milk: ensures your cheese sauce is rich and velvety whole is best but two percent will work
• Flour tortillas: provide the crispy outside and hold the filling select tortillas just soft enough to fold but sturdy enough to crisp up
• Mustard powder: lifts and brightens the cheese sauce make sure yours is fresh with a fine powder texture
• Unsalted butter: controls the richness and crisping
• Garlic powder, salt, and black pepper: a sprinkle of each rounds out the savory notes

Instructions

Cook the Macaroni:

Start by boiling water with a generous handful of salt. Once bubbling, add the elbow macaroni. Stir occasionally and cook just until the pieces are al dente, not mushy. Drain well and set aside.

Prepare the Roux:

In a good sized saucepan, melt unsalted butter over medium heat. Whisk in the flour and let this bubble for one full minute, stirring all the time so it turns pale and fragrant but does not brown or clump.

Create the Cheese Sauce Base:

Drizzle in cold whole milk little by little, whisking constantly so the mixture stays smooth. Keep stirring over medium heat for a couple of minutes until the mix thickens to a silky sauce.

Melt in the Cheese and Seasonings:

Turn the heat to low and tip in the shredded cheddar, mozzarella, mustard powder, garlic powder, salt, and black pepper. Stir very slowly so all the cheese melts and the sauce becomes thick and creamy with no lumps.

Combine Macaroni and Sauce:

Pour the just cooked macaroni into the cheese sauce. Gently fold to coat every bit of pasta. Once everything is creamy and well mixed, take the pan off the heat.

Assemble the Quesadillas:

Lay half of the tortillas flat on a board. Spoon a generous layer of your creamy mac and cheese over each, keeping a little space clear at the edge, so nothing leaks out when folded.

Top the Quesadillas:

Place the rest of the tortillas on top of each filled one and lightly smooth the tops so the mixture spreads evenly.

Cook the Quesadillas First Side:

Heat a skillet or griddle over medium. Add a small splash of butter. Carefully add assembled quesadillas and cook for several minutes, pressing gently with a spatula until the underside is crisp and takes on a golden color.

Cook the Quesadillas Second Side:

Slide a spatula under the quesadilla and flip. Add a touch more butter to the pan if it is getting dry. Keep cooking until the second side crisps up and turns golden.

Rest and Serve:

Transfer the cooked quesadillas to a board and let them rest a minute or two. That makes cutting them into wedges easier and helps the gooey filling set. Serve hot for best flavor and texture.

My personal favorite part is watching the cheese stretch as you pull a wedge apart. One night at a family movie marathon, my niece insisted on helping with the cheese sauce, and she now claims these are her specialty.

Storage and Leftover Tips

Keep any leftover cut quesadillas in an airtight container in the fridge. Reheat them in a skillet over low heat so the outside re-crisps and the cheese inside returns to melty perfection. For longer storage, cool completely and freeze flat in a single layer between waxed paper then stack in a bag.

Easy Ingredient Swaps

Feel free to use different pasta shapes like small shells or ditalini for a twist in texture. You can sub in mild jack cheese for half the cheddar if you want a creamier taste. Gluten free pasta and tortillas hold up pretty well too just watch your cheese mixture for thickness.

Perfect Ways to Serve This

Pair these with a simple green salad tossed in a tangy vinaigrette to cut the richness. A little bowl of marinara works wonders as a dip if you are serving these at a game day gathering. Thinly sliced apples and a handful of grapes on the side make it a lunch box hero.

The Story Behind This Recipe

This one is pure comfort, born from sleepy sleepovers with a fridge full of odds and ends. A true mashup meal, it saved many a lazy Sunday when nobody wanted to pick between grilled cheese and mac and cheese. When I bring these to a potluck, they are always the first tray to vanish.

Adapting for Every Season

Tuck in cooked broccoli florets for a spring twist or roasted squash in autumn. Chopped jalapeños and a pinch of smoked paprika make a warming winter batch. For summer, try using fresh corn cut right off the cob mixed into the filling.

Recipe Notes

Let the cheese sauce cool for a minute before assembling so it does not spill out. Cutting with a sharp pizza wheel makes tidy wedges. Try mini street taco tortillas for bite sized party snacks.

What People Are Saying

Friends beg me to make these for our movie nights and new guests are always amazed by how nostalgic yet new this combo tastes. My sister swears that even the leftovers taste better than most restaurant appetizers.

Freezer Meal Conversion

To freeze for later, make and cool the filling, then assemble quesadillas as usual. Wrap each individually and freeze flat. Reheat from frozen either in a toaster oven or skillet, adding a splash of butter to help crisp them up again.

With this recipe, comfort food is easy, creative, and makes any night a little brighter. Enjoy experimenting with your own twist and sharing wedges with those you love.

Recipe Q&A

→ What cheeses work best in mac and cheese quesadillas?

Sharp cheddar and mozzarella offer a nice balance of flavor and melt, creating a creamy, stretchy filling.

→ How do I get the tortillas crispy without burning?

Cook over medium heat and use butter to promote browning. Flip once golden and crisp on the first side.

→ Can I prepare the macaroni filling ahead of time?

Yes, make the filling in advance and assemble just before cooking for convenience and maximum freshness.

→ What are some delicious toppings for serving?

Try salsa, sour cream, sliced green onions, or jalapeños for extra flavor and texture.

→ How should I cut and serve the quesadillas?

Let them rest briefly before cutting into wedges. Serve while the center is warm and gooey.